** place in your mixers mixing bowl over a pot of simmering water, whisk until egg whites are hot, sugar is dissolved about 3 mins

4 cups butter cut into pieces

** after egg whites have been whipped until cooled and stiff peaks, add butter a piece at a time

2 teaspoons of vanilla extract

** add after the butter cream has complete become fluffy

Balsamic Reduction Recipe
3 cups of balsamic vinegar
One large pot
* place vinegar in pot on medium heat, make a visual mark on your pot were the level of vinegar appears. Heat until reduced by half, or until it becomes the consistency of syrup. Take of heat and cool.
Add a tablespoon at a time to frosting.

How to present the cupcake: After the lemon cupcake has cooled completely, using a star tip piping bag, pipe frosting inside center by plunging piping bag into center of cupcake and squeezing frosting as you pull out. Insert 2 quartered pieces of strawberry into cupcake. Place slices of strawberry on top of cupcake. Then with an additional piping bag with a round tip pipe desired colored frosting in a swirl pattern on top of cupcake.